Original

450g rice, 100L water, 60g white vinegar, 30g sugar, 1 cucumber, 4 eggs, 30g salad dressing, 90g ham, 4-6 sheets of seaweed, 60g tuna .

How to make tuna sushi

1. Wash the rice and add water to the short-grain rice mark 3 in the inner pot.

Select "Standard" for 2 functions. Cut the cucumber and ham into thin strips, mix the tuna and salad dressing, and spread the egg liquid into an egg pancake and cut into strips for later use.

3 After finishing, open the lid and use a rice spoon to put the rice into a container with a large opening. Keep stirring from bottom to top to cool the rice. At this time, add the seasoning and stir until the seasoning is even.

4 Take a piece of seaweed and put it on the sushi curtain, put rice, ham, cucumber, and egg strips in order, then lift one end of the sushi curtain and roll it up slowly.

After 5 rolls, gently pinch and tighten. Then use a knife to cut it into sushi pieces of about 4cm.